Asian style chicken and prawn balls

By Kitchen Exile April 29, 2015 canapé, Chicken and prawn, easy, recipes, snacks, starter

I came up with this recipe many years ago when I first purchased my magimix. I think the recipe came about after I was at a loss for something to cook but wasn't in the mood for actual cooking that took ages. So the idea of throwing everything in the magimix seemed to be a good one. I do like Asian flavours and the dip is a good use for my home made chilli jelly.

This is a very easy and healthy recipe; it can be eaten as a snack, served with stir fried veg as a main course or served as nibbles prior to a dinner party with a dipping sauce.

4 chicken thighs, boned and skinned
10 large prawns (uncooked)
1 inch fresh ginger
1 red chilli
2 cloves garlic
2 acallions
1 teaspoon dark soy sauce
75g fresh coriander

1 tsp salt

Roughly chop the ginger, chilli, garlic, spring onion and coriander

Place in a food processor and pulse till finely shredded.

Roughly dice the thighs and prawns and them add to the mix in the processor

Add the soy sauce whilst it is pulsing, ensure everything has mixed well in the processor.

You can now shape the mixture into balls, take a heaped dessert spoon and shape using your hands. I find it easier if I oil my hands with sesame oil (it adds flavour).

The mixture can now be either steamed, grilled or baked.

If steaming, do so over a medium heat about 110c for 20 minutes, if baking 180 degrees again for 20 minutes, grilling about 10- 15 mins on a medium heat

I serve this with a dipping sauce, made from sweet chilli sauce (100ml), juice of 1 lime, 1 tsp soy sauce and 1 tsp fish sauce, add chopped coriander leaf as a garnish.

canapé, Chicken and prawn, easy, recipes, snacks, starter